Yellow Curry With Fish

• 1 2/3 lbs firm white fish fillets, cut into 1 1/2 inch pieces
• 3/4 cup light coconut milk
• 3/4 cup fish stock
• 1 small red onion, chopped
• 1 None lemongrass stem, pale section only, chopped
• 1 None red chili pepper, chopped
• 1 piece (3/4-inch) fresh ginger, peeled and chopped
• 3 cloves garlic
• 1 tsp ground turmeric
• 8 oz green beans, trimmed
• 4 None fresh kaffir lime leaves, center vein removed, shredded
• None None Steamed rice, to serve
• None None Lime wedges, to serve

1. Place fish, coconut milk and stock in large saucepan on medium heat. Cover and bring to a simmer. Simmer, covered, for 5 mins.
2. Process onion, lemongrass, chili pepper, ginger, garlic, turmeric and 1/4 cup water to make a paste.
3. Stir paste into fish mixture, taking care not to break up fish. Add green beans and lime leaves. Cover and simmer for 3 mins more or until beans and fish are tender. Season with salt.
4. Spoon rice into shallow bowls; top with fish curry. Serve with lime wedges.

white fish, light coconut milk, fish stock, red onion, lemongrass stem, red chili pepper, fresh ginger, garlic, ground turmeric, green beans, fresh kaffir lime, steamed rice, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/26421 (may not work)